You shouldn't need to make a starter with dry yeast, but if you must: make sure to rehydrate the yeast first per the directions and not directly pour the dry yeast into your starter. The dry yeast has been packaged with nutrients designed specifically for rehydration of dry yeast. While it will make beer if you put it directly into the starter, you run the risk of killing up to 50% of the yeast.

Sorry, I'm in the middle of the "Yeast" book by Chris White and Jamil. Just had to add my 2¢...

I agree with not starting dry yeast but mainly because it's unnecessary with beer. You don't need to boost cell counts with a dry yeast pack (or two). But since this is such a harsh environment I decided to proof them first and ease them into the low pH, not so much for them but for my own peace of mind.

Don't forget, this is wine yeast and a seriously strong flavor from the lemon. The yeast aren't an ingredient like they are in beer, where esters are important. They're a tool to chew up all that glucose and fructose and make ethanol.

Also, it took me about an hour from rehydration to pitching. I wouldn't qualify that as a "starter" anyway.

Yes, the lemon juice is a hostile environment for yeast, made more so by the preservatives used in the lemon juice. This is why you aerate the must and give it time to let preservatives dissolve into the air.

It's also why the recipe recommends you do a yeast starter that's not full of lemon juice, or use slurry, so the yeast can get going before you dump into this difficult environment.

I just started a 5 gallon batch of water/sugar/yeast at 1.080 - 1.082. I am planning to add the lemon juice during the next couple of days, but not all at once. Will be using 96oz total over 2ish days with nutrient/energizer. I am assuming this is ok vs using a starter. Can't wait as my mixed jalapeno berry batch needs more aging/mellowing time.

dekton1543 That is how I do it and it works real good, I let it get going good then just dump all three bottles at once, goes dry every time with no stress. This is the easiest way to make this stuff. I'm certain if you wanted to use a slurry with the sugar water it would work good too.